I love fish tacos, I love rhubarb and I love exotic gin cocktails. And since good rhubarb recipies are so scarce, these were too awesome not to pass along. Reblogged from When Harry Met Salad on WordPress.
2¼ cups water, divided
2 Tbsp. + ½ cup sugar
½ cup fresh rosemary leaves
3 cups diced fresh rhubarb
6 Tbsp. fresh lemon juice
1½ cups good gin
Place 1 cup water and 2 Tbsp. sugar in small saucepan and simmer, stirring frequently, until sugar is dissolved. Remove from heat and add rosemary leaves. Cover and steep for 5 minutes. Strain through fine-mesh sieve, pressing on leaves to extract liquid. Cool syrup to room temperature, then chill for 4 hours.
Puree 1¼ cups water, ½ cup sugar and rhubarb in blender. Strain through fine-mesh sieve into a medium bowl. Squeeze the remaining rhubarb pulp to release as much liquid as possible. Chill the juice for 4 hours.
Mix the rosemary syrup, rhubarb juice, remaining 5 Tbsp. lemon juice, and gin in a pitcher or large jar. Pour over ice and garnish with fresh rosemary sprigs, if desired.
Leftovers (ha!) should keep in the fridge for 2-3 days.
Fish Tacos with Rhubarb Salsa